You’re in for a treat! If you’re craving delicious, budget-friendly meals that come together in a flash, your Instant Pot is about to become your best kitchen buddy. From hearty stews to creamy pastas, we’ve rounded up 17 easy recipes that promise big flavors without breaking the bank. Get ready to transform your weeknight dinners with these must-try dishes!
Instant Pot Chicken and Rice
Amidst the hustle of modern life, the Instant Pot emerges as a culinary savior, transforming simple ingredients into a comforting, flavorful dish with minimal effort. This Instant Pot Chicken and Rice recipe is a testament to the magic of pressure cooking, delivering tender chicken and perfectly cooked rice in a fraction of the time.
Ingredients
- Chicken thighs – 1.5 lbs
- Long-grain white rice – 1 cup
- Chicken broth – 1.5 cups
- Olive oil – 1 tbsp
- Garlic – 2 cloves, minced
- Salt – 1 tsp
- Black pepper – ½ tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 2 minutes.
- Add the chicken thighs, skin-side down, and sear for 4 minutes until golden brown. Flip and sear the other side for 3 minutes. Tip: Avoid moving the chicken too soon to ensure a good sear.
- Remove the chicken and set aside. Add the minced garlic to the pot and sauté for 30 seconds until fragrant.
- Add the rice, chicken broth, salt, and black pepper to the pot, stirring to combine.
- Place the chicken thighs on top of the rice mixture. Secure the lid and set the valve to ‘Sealing.’
- Cook on ‘Manual’ high pressure for 10 minutes. Tip: Allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Carefully remove the lid and let the dish sit for 2 minutes to allow the rice to set. Tip: Fluff the rice gently with a fork to separate the grains without mashing them.
Lusciously tender chicken and fluffy, aromatic rice come together in this effortlessly elegant dish. Serve it with a sprinkle of fresh herbs or a side of steamed greens for a complete meal that delights the senses.
Instant Pot Beef Stew
Comforting and hearty, this Instant Pot Beef Stew transforms simple ingredients into a deeply flavorful dish, perfect for chilly evenings. Its rich, savory broth and tender chunks of beef promise to satisfy even the most discerning palates.
Ingredients
- Beef chuck – 2 lbs, cubed
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, sliced
- Potatoes – 2, cubed
- Beef broth – 4 cups
- Tomato paste – 2 tbsp
- Flour – 2 tbsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Thyme – 1 tsp
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the beef cubes in batches, searing until browned on all sides, about 3 minutes per batch. Tip: Avoid overcrowding the pot to ensure a good sear.
- Add the diced onion to the pot, sautéing until translucent, about 2 minutes. Stir in the tomato paste and flour, cooking for another minute to remove the raw flour taste.
- Pour in the beef broth, scraping the bottom of the pot to deglaze. Add the carrots, potatoes, salt, pepper, and thyme, stirring to combine.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 35 minutes. Tip: Allow the pressure to release naturally for 10 minutes before performing a quick release for the remaining pressure.
- Once the pressure is fully released, carefully remove the lid. Tip: For a thicker stew, set the pot back to ‘Sauté’ and simmer uncovered for 5-10 minutes.
Unbelievably tender beef and perfectly cooked vegetables make this stew a standout. Serve it with a crusty loaf of bread to soak up the rich, flavorful broth, or over a bed of creamy mashed potatoes for an extra comforting meal.
Instant Pot Lentil Soup
Warm, comforting, and effortlessly wholesome, this Instant Pot Lentil Soup is a testament to how simple ingredients can transform into a deeply flavorful meal. Perfect for those chilly evenings when time is of the essence but the soul craves something nourishing.
Ingredients
- Olive oil – 1 tbsp
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Lentils – 1 cup, rinsed
- Vegetable broth – 4 cups
- Cumin – 1 tsp
- Salt – ½ tsp
- Black pepper – ¼ tsp
Instructions
- Set the Instant Pot to ‘Sauté’ mode and heat the olive oil for 1 minute.
- Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Tip: For an extra layer of flavor, let the vegetables develop a slight caramelization before moving to the next step.
- Stir in the rinsed lentils, vegetable broth, cumin, salt, and black pepper.
- Secure the lid on the Instant Pot and set the valve to ‘Sealing’. Cook on ‘Manual’ high pressure for 10 minutes.
- Tip: Natural release for 10 minutes after cooking ensures the lentils are perfectly tender.
- Carefully quick release any remaining pressure, then open the lid.
- Stir the soup and adjust seasoning if necessary. For a smoother texture, blend half of the soup and mix it back in.
- Tip: A splash of lemon juice before serving can brighten the flavors beautifully.
This soup boasts a velvety texture with a hearty bite from the lentils, enveloped in a rich, aromatic broth. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an elegant touch.
Instant Pot Mac and Cheese
Delightfully creamy and irresistibly cheesy, this Instant Pot Mac and Cheese transforms a classic comfort dish into a quick, effortless masterpiece. Perfect for busy weeknights or cozy weekends, it promises a velvety texture and rich flavor that will have everyone asking for seconds.
Ingredients
- Elbow macaroni – 1 lb
- Water – 4 cups
- Butter – 4 tbsp
- Heavy cream – 1 cup
- Cheddar cheese – 2 cups, shredded
- Salt – 1 tsp
Instructions
- Add the elbow macaroni, water, and salt to the Instant Pot, ensuring the pasta is fully submerged.
- Secure the lid, set the valve to ‘Sealing,’ and cook on high pressure for 4 minutes.
- Once cooking is complete, perform a quick release by turning the valve to ‘Venting.’ Tip: Protect your hands with a towel to avoid steam burns.
- Open the lid and immediately stir in the butter until fully melted.
- Pour in the heavy cream, stirring to combine, then add the shredded cheddar cheese in batches, stirring until each addition is fully melted and the sauce is smooth. Tip: For extra creaminess, let the residual heat melt the cheese gradually.
- Serve immediately, garnishing with additional cheese or a sprinkle of paprika for color if desired. Tip: For a crispy top, broil the mac and cheese in an oven-safe dish for 2-3 minutes before serving.
Lusciously smooth with a deep, cheesy flavor, this Instant Pot Mac and Cheese is a testament to simplicity meeting indulgence. Consider topping with crispy bacon bits or serving alongside a crisp green salad for a delightful contrast in textures.
Instant Pot Chili
Rich in flavor and effortlessly simple, this Instant Pot Chili transforms humble ingredients into a comforting bowl of warmth, perfect for any season. Its depth of taste and velvety texture make it a standout dish that promises to delight with every spoonful.
Ingredients
- Ground beef – 1 lb
- Tomato sauce – 1 cup
- Kidney beans – 1 can (15 oz), drained
- Chili powder – 2 tbsp
- Cumin – 1 tsp
- Salt – ½ tsp
- Water – 1 cup
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
- Add the tomato sauce, kidney beans, chili powder, cumin, salt, and water to the pot. Stir well to combine all ingredients.
- Secure the lid and set the Instant Pot to ‘Manual’ mode on high pressure for 15 minutes. Tip: For a thicker chili, let the pressure release naturally for 10 minutes before quick releasing any remaining pressure.
- Once cooking is complete, carefully quick release the remaining pressure. Tip: Stir the chili well to incorporate any flavors that may have settled during cooking.
- Serve hot. Tip: Garnish with shredded cheese or a dollop of sour cream for added richness.
Silky and robust, this chili boasts a perfect balance of spices and tenderness. Serve it over a bed of rice or with a side of crusty bread to soak up every last drop of its savory goodness.
Instant Pot Spaghetti
On a bustling evening when time is of the essence, Instant Pot Spaghetti emerges as a savior, blending convenience with the comfort of a home-cooked meal. This dish, with its al dente pasta enveloped in a rich, savory sauce, promises to delight the palate with minimal effort.
Ingredients
- Spaghetti – 1 lb
- Water – 4 cups
- Olive oil – 1 tbsp
- Garlic – 2 cloves, minced
- Tomato sauce – 24 oz
- Salt – 1 tsp
- Dried basil – 1 tsp
Instructions
- Break the spaghetti in half and place it in the Instant Pot.
- Add water, olive oil, minced garlic, tomato sauce, salt, and dried basil to the Instant Pot.
- Secure the lid and set the Instant Pot to Manual High Pressure for 8 minutes.
- Once cooking is complete, perform a quick release by turning the valve to Venting.
- Carefully open the lid and stir the spaghetti to evenly distribute the sauce. Tip: For a thicker sauce, let the spaghetti sit for 5 minutes before serving.
- Serve hot. Tip: Garnish with freshly grated Parmesan cheese for an extra layer of flavor.
Yielded is a dish where the spaghetti boasts a perfect bite, and the sauce clings lovingly to each strand. You might find it pairs wonderfully with a crisp green salad or a slice of garlic bread for a complete meal.
Instant Pot Pulled Pork
Yieldingly tender and bursting with flavor, this Instant Pot Pulled Pork transforms a humble cut into a succulent masterpiece, perfect for elevating weeknight dinners or impressing at casual gatherings.
Ingredients
- Pork shoulder – 3 lbs
- BBQ sauce – 1 cup
- Chicken broth – 1 cup
- Apple cider vinegar – 2 tbsp
- Brown sugar – 2 tbsp
- Paprika – 1 tbsp
- Salt – 1 tsp
- Black pepper – 1 tsp
Instructions
- Cut the pork shoulder into 4 equal pieces to ensure even cooking.
- In a small bowl, mix together the paprika, salt, and black pepper, then rub this mixture all over the pork pieces.
- Turn the Instant Pot to the sauté function and heat for 2 minutes. Add the pork pieces and sear each side for 3 minutes until a golden crust forms.
- Pour in the chicken broth and apple cider vinegar, scraping the bottom of the pot to deglaze and lift any flavorful bits.
- Secure the lid, set the valve to sealing, and cook on high pressure for 60 minutes.
- Once cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
- Remove the pork from the Instant Pot and shred it using two forks, discarding any large fat pieces.
- Return the shredded pork to the pot, stir in the BBQ sauce and brown sugar, and set to sauté for 5 minutes to thicken the sauce.
Juicy and richly flavored, this pulled pork boasts a perfect balance of tangy and sweet, with a melt-in-your-mouth texture that’s ideal for sandwiches, tacos, or atop a crisp green salad.
Instant Pot Vegetable Curry
Vibrant and velvety, this Instant Pot Vegetable Curry is a symphony of flavors that promises to delight the senses with its rich, aromatic spices and tender vegetables, all coming together in a dish that’s as nourishing as it is comforting.
Ingredients
- Coconut oil – 1 tbsp
- Onion – 1, diced
- Garlic – 3 cloves, minced
- Ginger – 1 tbsp, grated
- Curry powder – 2 tbsp
- Vegetable broth – 2 cups
- Sweet potato – 1, peeled and cubed
- Cauliflower – 2 cups, florets
- Chickpeas – 1 can, drained and rinsed
- Coconut milk – 1 can
- Spinach – 2 cups
- Salt – 1 tsp
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the coconut oil. Add the onion, garlic, and ginger, sautéing until fragrant, about 2 minutes.
- Stir in the curry powder and cook for another minute to toast the spices, releasing their aroma.
- Pour in the vegetable broth, scraping the bottom of the pot to deglaze and prevent burning.
- Add the sweet potato, cauliflower, and chickpeas, stirring to combine. Secure the lid and set the Instant Pot to ‘Manual’ for 5 minutes at high pressure.
- Once cooking is complete, allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir in the coconut milk and spinach, letting the residual heat wilt the spinach. Season with salt to taste.
Silky coconut milk melds with the hearty vegetables and spices, creating a curry that’s both robust and refined. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last drop of the fragrant sauce.
Instant Pot Black Beans
Rich in flavor and effortlessly versatile, these Instant Pot Black Beans are a testament to the beauty of simplicity. Ready in a fraction of the time it takes to cook them traditionally, they emerge perfectly tender, ready to star in your next meal.
Ingredients
- Black beans – 1 cup
- Water – 3 cups
- Salt – ½ tsp
Instructions
- Rinse the black beans under cold water in a colander to remove any debris.
- Add the rinsed black beans, water, and salt to the Instant Pot, ensuring the beans are fully submerged.
- Secure the lid on the Instant Pot and set the valve to the sealing position.
- Select the ‘Manual’ or ‘Pressure Cook’ setting and adjust the time to 25 minutes on high pressure.
- Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure.
- Open the lid away from you to avoid the steam, and check the beans for tenderness. If they’re not quite done, secure the lid and cook for an additional 5 minutes.
- Drain any excess liquid if desired, or leave it for a more stew-like consistency.
Yielded with a creamy texture and a deep, earthy flavor, these black beans are a blank canvas for your culinary creativity. Try them as a hearty base for bowls, mashed into dips, or as a protein-packed addition to salads.
Instant Pot Mashed Potatoes
Yieldingly creamy and effortlessly smooth, these Instant Pot Mashed Potatoes redefine convenience without compromising on the luxurious texture and rich flavor that make this classic side dish a perennial favorite.
Ingredients
- Potatoes – 2 lbs
- Butter – ½ cup
- Milk – ½ cup
- Salt – 1 tsp
Instructions
- Peel and quarter the potatoes, ensuring they are of uniform size for even cooking.
- Add 1 cup of water to the Instant Pot, then place the potatoes in the steamer basket.
- Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Drain the potatoes and return them to the pot. Tip: For extra fluffy potatoes, let them sit in the pot for a minute to evaporate any excess moisture.
- Add the butter, milk, and salt to the potatoes.
- Mash the potatoes to your desired consistency. Tip: For smoother potatoes, warm the milk before adding it to prevent the potatoes from becoming gluey.
- Taste and adjust seasoning if necessary. Tip: For a richer flavor, substitute half of the milk with heavy cream.
Light as air yet indulgently creamy, these mashed potatoes are the perfect canvas for your favorite gravy or a sprinkle of fresh herbs for a pop of color and flavor.
Instant Pot Hard Boiled Eggs
Transform your kitchen routine with the simplicity and precision of making Instant Pot Hard Boiled Eggs, a method that guarantees perfectly cooked eggs every time with minimal effort.
Ingredients
- Eggs – 6
- Water – 1 cup
Instructions
- Place the trivet inside your Instant Pot and add 1 cup of water.
- Carefully place 6 eggs on the trivet, ensuring they are not submerged in the water.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ or ‘Pressure Cook’ mode for 5 minutes at high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then quick release any remaining pressure.
- Immediately transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes to stop the cooking process and make peeling easier.
- Gently tap each egg on a hard surface and peel under cool running water for the cleanest removal of the shell.
With their creamy yolks and firm whites, these Instant Pot Hard Boiled Eggs are a versatile base for breakfast plates, salads, or as a protein-packed snack. Try slicing them over avocado toast or incorporating them into a vibrant Nicoise salad for a touch of elegance.
Instant Pot Chicken Noodle Soup
Venturing into the realm of comfort foods, nothing quite compares to the heartwarming embrace of a bowl of chicken noodle soup, especially when it’s crafted with the convenience of an Instant Pot. This version marries the timeless appeal of tender chicken, soft noodles, and a rich, savory broth, all achieved with minimal effort for maximum flavor.
Ingredients
- Chicken breasts – 1 lb
- Carrots – 2, sliced
- Celery – 2 stalks, sliced
- Onion – 1, diced
- Garlic – 2 cloves, minced
- Egg noodles – 2 cups
- Chicken broth – 6 cups
- Salt – 1 tsp
- Black pepper – ½ tsp
- Olive oil – 1 tbsp
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil. Add the diced onion, sliced carrots, and celery, sautéing until the onions are translucent, about 3 minutes.
- Add the minced garlic and sauté for another 30 seconds, just until fragrant.
- Place the chicken breasts on top of the vegetables. Pour in the chicken broth, ensuring the chicken is submerged. Season with salt and black pepper.
- Secure the lid and set the Instant Pot to ‘Manual’ high pressure for 10 minutes. Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Remove the chicken breasts and shred them using two forks. Tip: For extra tender chicken, let it rest for a few minutes before shredding.
- Return the shredded chicken to the pot. Add the egg noodles and set the Instant Pot to ‘Sauté’. Cook until the noodles are tender, about 5 minutes. Tip: Stir occasionally to prevent sticking.
- Adjust seasoning if necessary. Tip: For a brighter flavor, a squeeze of lemon juice can be added before serving.
Garnished with fresh herbs, this Instant Pot Chicken Noodle Soup boasts a harmonious blend of textures, from the silky noodles to the succulent chicken, all swimming in a deeply flavorful broth. Serve it with a side of crusty bread for dipping, transforming a simple meal into a feast for the senses.
Instant Pot Rice Pudding
Just when you thought comfort food couldn’t get any easier, this Instant Pot Rice Pudding comes along to prove otherwise. Combining simplicity with sophistication, this dish transforms humble ingredients into a creamy, dreamy dessert that feels both indulgent and comforting.
Ingredients
- White rice – 1 cup
- Water – 2 cups
- Milk – 2 cups
- Sugar – ½ cup
- Vanilla extract – 1 tsp
- Cinnamon – ½ tsp
Instructions
- Rinse the white rice under cold water until the water runs clear, to remove excess starch and prevent clumping.
- Add the rinsed rice and water to the Instant Pot, ensuring the rice is fully submerged for even cooking.
- Secure the lid and set the Instant Pot to manual high pressure for 10 minutes, allowing the flavors to meld beautifully under pressure.
- Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure to avoid overcooking.
- Open the lid and stir in the milk, sugar, vanilla extract, and cinnamon, mixing thoroughly to combine all the ingredients into a creamy consistency.
- Set the Instant Pot to sauté mode and cook the mixture for 5 minutes, stirring constantly to prevent sticking and to thicken the pudding to your desired texture.
- Remove the pot from heat and let the pudding sit for 5 minutes to cool slightly, allowing the flavors to deepen before serving.
Silky smooth with a hint of warmth from the cinnamon, this rice pudding is a testament to the magic of simple ingredients. Serve it chilled with a drizzle of honey or warm with a sprinkle of nutmeg for an extra layer of flavor.
Instant Pot BBQ Chicken
On a bustling evening when time is of the essence, nothing satisfies quite like the tender, smoky flavors of Instant Pot BBQ Chicken, a dish that marries convenience with gourmet appeal.
Ingredients
- Chicken thighs – 2 lbs
- BBQ sauce – 1 cup
- Chicken broth – ½ cup
- Garlic powder – 1 tsp
- Onion powder – 1 tsp
- Salt – ½ tsp
Instructions
- Place the chicken thighs in the Instant Pot.
- In a small bowl, mix together the BBQ sauce, chicken broth, garlic powder, onion powder, and salt.
- Pour the mixture over the chicken in the Instant Pot, ensuring the chicken is evenly coated.
- Secure the lid and set the Instant Pot to manual high pressure for 15 minutes.
- Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
- Remove the chicken from the Instant Pot and shred it using two forks.
- Return the shredded chicken to the Instant Pot and stir to coat with the sauce.
- For a thicker sauce, set the Instant Pot to sauté mode and cook for an additional 5 minutes, stirring occasionally.
Velvety and rich, this BBQ chicken boasts a perfect balance of sweetness and smokiness, ideal for piling high on buns or serving over a crisp green salad for a lighter take.
Instant Pot Minestrone Soup
Elevate your weeknight dinner with this effortlessly chic Instant Pot Minestrone Soup, a harmonious blend of hearty vegetables and tender pasta, all simmered to perfection in a rich, herb-infused broth.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1, diced
- Carrots – 2, diced
- Celery – 2 stalks, diced
- Garlic – 3 cloves, minced
- Tomato paste – 2 tbsp
- Vegetable broth – 4 cups
- Diced tomatoes – 1 can (14.5 oz)
- Zucchini – 1, diced
- Green beans – 1 cup, chopped
- Ditalini pasta – 1 cup
- Italian seasoning – 1 tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Parmesan cheese – for serving
Instructions
- Set the Instant Pot to ‘Sauté’ and heat the olive oil for 2 minutes.
- Add the onion, carrots, and celery, sautéing for 5 minutes until softened.
- Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, scraping the bottom to deglaze.
- Add the zucchini, green beans, ditalini pasta, Italian seasoning, salt, and black pepper.
- Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 4 minutes.
- Once done, allow a natural release for 10 minutes, then quick release any remaining pressure.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
This minestrone boasts a velvety texture with a vibrant medley of flavors, making it a comforting yet sophisticated choice. Serve it with a crusty baguette for dipping, or top with a dollop of pesto for an extra layer of freshness.
Instant Pot Corn on the Cob
Perfectly tender and bursting with sweetness, Instant Pot Corn on the Cob is a summer staple that promises minimal effort for maximum flavor. This method locks in the corn’s natural juices, ensuring each bite is as succulent as it is simple to prepare.
Ingredients
- Corn on the cob – 4 ears
- Water – 1 cup
- Butter – 2 tbsp
- Salt – 1 tsp
Instructions
- Remove the husks and silk from the corn on the cob.
- Pour 1 cup of water into the Instant Pot.
- Place the trivet inside the Instant Pot and arrange the corn on top.
- Secure the lid and set the valve to ‘Sealing’.
- Cook on high pressure for 2 minutes, then allow a natural release for 5 minutes before quick releasing any remaining pressure.
- Carefully remove the corn and pat dry with a paper towel.
- Brush the corn with 2 tbsp of melted butter and sprinkle with 1 tsp of salt.
Zesty and vibrant, this Instant Pot Corn on the Cob boasts a crisp-tender texture that pairs beautifully with a smoky char from a quick grill finish. For an extra layer of flavor, try rolling the buttered corn in grated Parmesan or a sprinkle of chili powder before serving.
Instant Pot Apple Sauce
Yield to the simplicity and elegance of homemade Instant Pot Apple Sauce, a dish that marries the rustic charm of autumn apples with the modern convenience of pressure cooking. This recipe transforms humble ingredients into a silky, comforting condiment that’s as versatile as it is delicious.
Ingredients
– Apples – 4 lbs, peeled, cored, and quartered
– Water – 1/2 cup
– Lemon juice – 1 tbsp
– Cinnamon – 1 tsp
Instructions
1. Place the peeled, cored, and quartered apples into the Instant Pot.
2. Add 1/2 cup of water and 1 tbsp of lemon juice to the pot, ensuring the apples are lightly coated to prevent browning.
3. Secure the lid of the Instant Pot and set the valve to the sealing position.
4. Cook on high pressure for 8 minutes, allowing the natural sugars in the apples to caramelize slightly for depth of flavor.
5. Once cooking is complete, perform a quick release to avoid overcooking the apples, which can lead to a mushy texture.
6. Carefully open the lid and stir in 1 tsp of cinnamon, blending it thoroughly for a warm, aromatic note.
7. For a smoother consistency, use an immersion blender directly in the pot, or for a chunkier sauce, mash the apples with a potato masher to your desired texture.
Silky and subtly spiced, this Instant Pot Apple Sauce is a testament to the beauty of minimalism in cooking. Serve it warm over oatmeal, swirl it into yogurt, or enjoy it as a refined accompaniment to pork dishes for a touch of sweetness.
Conclusion
Budget-friendly and bursting with flavor, these 17 Instant Pot recipes prove that delicious meals don’t have to break the bank. Whether you’re a seasoned pro or new to the Instant Pot, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, please share the love by pinning it on Pinterest. Happy cooking!
